If you’ve been around for a bit, you know I have a thing for tomatoes. Maybe even a problem. But let’s call it passion. And now, that passion has taken the form of something truly magical: Garlic & Tomato Confit Burrata Toast. It’s the kind of recipe that feels decadent and slow – even though it’s super easy and mostly hands-off.

This toast is everything I want on a lazy Sunday morning: crispy golden bread, sweet roasted cherry tomatoes, melt-in-your-mouth garlic, creamy burrata, and a sprinkle of flaky sea salt and basil. It’s my latest obsession and the perfect way to keep the tomato love affair going strong.

And honestly? This one might just be my new favorite.

Why You’ll Love This Garlic & Tomato Confit Burrata Toast

Whether you’re here because you’re looking for a new brunch idea, a way to use up cherry tomatoes, or you just love a good burrata toast recipe (who doesn’t?!), you’re going to love this one. Here’s why:

It looks impressive, but it’s surprisingly easy to make
Perfect for meal prep – the tomato garlic confit lasts for days
Works for any meal – brunch, lunch, or a light dinner
Customizable – swap the herbs or add your own twist

Plus, anything involving garlic roasted in olive oil is already off to a good start, right?

A Little Backstory (the part where I ramble and you pretend not to scroll)

A while ago, I had one of those weeks. You know the kind – late nights, early mornings, and a fridge full of random things that didn’t make sense together. But I had cherry tomatoes, garlic, a half-used container of burrata, and (thankfully) a loaf of decent bread in the freezer. I threw everything into a baking dish and hoped for the best.

The result? A rich, sweet, garlicky confit that I now make on repeat. I wasn’t even trying to create something new that day, but this toast became one of those happy kitchen accidents that I now plan entire mornings around.

What Is Tomato & Garlic Confit, anyway?

Let’s get nerdy for a second. Confit is a French cooking method that means something is slowly cooked in fat – in this case, garlic and tomatoes gently roasted in olive oil until soft, sweet, and deeply flavorful.

The oil becomes infused with garlicky-tomatoey goodness, the garlic cloves mellow out and go all buttery, and the tomatoes blister and collapse in the best possible way. It’s low-effort, high reward. And your kitchen will smell insane (in the best way!).

Bonus? It keeps in the fridge for days. I’ve stirred it into pasta, spooned it over eggs, and even layered it onto grilled veggies. But this toast remains my number one.

Let’s Talk About Burrata (because we must)

Burrata is like mozzarella’s fancy, cooler cousin. It’s soft, creamy, and adds the perfect contrast to the warm confit. If you’ve never had burrata, now’s the time. Once you tear it open and the creamy center spills out – yeah. That’s the moment.

It turns a simple tomato toast into something special. Brunch-date worthy. Instagram-worthy. Crave-worthy.

Ingredient Spotlight

Here’s a quick breakdown of the key ingredients and why they work together like a dream:

Cherry Tomatoes – sweet, juicy, and the perfect size for roasting
Garlic Cloves – roasted until golden and spreadable
Olive Oil – use a good quality extra virgin olive oil, since it’s the base of the confit
Herbs & Spices – oregano, Italian herbs, and savory bring depth; red pepper flakes add subtle heat
Burrata Cheese – rich, creamy, and balances the acidity of the tomatoes
Flaky Sea Salt & Fresh Basil – bright finishing touches that lift the entire dish
Bread – sourdough, multigrain, or whatever you have on hand – just toast it well

Make-Ahead Tips (because lazy wins)

The best part of this recipe? You can prep the confit ahead. It keeps beautifully in the fridge for up to 5 days. Just warm it slightly before using so the oil softens and everything comes back to life.

I like to make a double batch on Friday night and then coast into the weekend with it. Lazy Saturday morning? Boom. Fancy toast. Hosting brunch? You’re already halfway there.

Tomato & Garlic Confit Burrata Toast FAQ

Can I use grape tomatoes instead of cherry?

Absolutely! Grape tomatoes work just as well, though they’re a bit less juicy. Use whatever’s ripe and sweet.

What if I don’t have burrata?

Try fresh mozzarella, whipped ricotta, or even a soft goat cheese. The creaminess is key.

Can I make this gluten-free?

Yes! Just swap in your favorite gluten-free bread and toast it well so it holds up to the toppings.

How do I store the confit?

Let it cool, then transfer to a glass jar or airtight container. Store in the fridge for up to 5 days. Bring to room temp or warm slightly before using.

Variations to Try (because why not?)

Once you’ve made this once, you’ll want to riff on it. Here are a few ideas:

Add sliced prosciutto or crispy pancetta for a salty crunch
Sprinkle on toasted pine nuts for texture
Swap basil for fresh arugula or mint for a peppery twist
Spread a thin layer of pesto under the burrata for extra herby flavor
Top with a soft-poached egg to make it even more brunch-y

What to Serve With It

This toast is pretty rich and flavorful on its own, but if you’re turning it into a full brunch spread, try serving it with:

A lightly dressed arugula salad
Fresh fruit with a drizzle of honey and sea salt
Crispy roasted potatoes
Cold brew coffee or sparkling lemonade

Final Thoughts: this is not just toast

I know it’s “just toast,” but this tomato garlic confit burrata toast has become one of my go-to comfort meals. It’s casual, yes – but also a little elegant. It’s the kind of recipe that reminds me why I love food: it’s cozy, unfussy, and yet completely satisfying.

If you make this, I’d love to see it—tag me on Instagram @katerynascafe so I can drool over your version. And if tomato passion continues in your kitchen too, just know you’re in good company.